Master & modernize the mother sauces

Master and Modernize the French Mother Sauces | [View Online]( [ ]( [ ]( Master and Modernize the French Mother Sauces Seeking the secret to extraordinary home-cooked meals? Join me, author James Peterson, in my 2014 IACP-winning online Craftsy class [A Modern Take on the Mother Sauces]( and conquer the crowning glory of every dish: the sauce! Together, we'll explore classic and modern sauce-making techniques that will expand your skill set and spur your culinary creativity. In this class, you'll learn how to make the five classic French mother sauces: Béchamel, Tomato Sauce, Espagnole, Velouté and Hollandaise, along with Beurre Blanc and Mayonnaise, two sauces that I believe should be—and that nowadays often are—included in the same family. [ ]( These sauces may have been conceived of centuries ago, but they're anything but obsolete; each deliciously showcases the nuances and depth of classic French technique. For each mother sauce we explore, I'll also introduce modern derivatives that reinvent the classics with variations in ingredients and method. Transform Béchamel by reducing cream instead of thickening with flour, and then flavor it with the bright, herbaceous notes of sorrel. Achieve the same deep flavor in your glace de viande in a fraction of the time by using a pressure cooker to make the stock, and learn my foolproof secret to successful and easy Mayonnaise. [ ]( Plus, learn how to fix broken Hollandaise and whip up a classic Buerre Blanc to serve with seafood. I'll also identify common mistakes cooks make and offer troubleshooting tips to avoid greasy and over-reduced sauces. Not only will I teach you all the fundamental techniques, I'll also show you when you can and should experiment. Once you've mastered the key processes, experimenting with ingredients gives you endless sauce options, and it's what makes your cooking unique. Imagination is what elevates the expected to the exceptional, and you'll be amazed at the flavors you can create when you truly understand how to balance a sauce. Enroll today in [A Modern Take on the Mother Sauces]( and gain the confidence to try something new with your homemade sauces! [ ]( When I first visited Paris in the 1970's and experienced French cuisine, it was a true revelation – so much so that I returned soon after to learn the craft and hone my skills as a chef of classic French cooking. My passion led me from the kitchen to the publishing world; in 1991 I authored Sauces, my first cookbook. Fifteen books and seven James Beard awards later, I'm still thrilled by the prospect of a great sauce. I'm so excited to share my passion for sauce making with you. The techniques you'll learn in this class will be part of your repertoire forever, and you'll soon experience just how transformative sauces can be. Elevate your everyday dishes to new heights! Enroll in our online version of [A Modern Take on the Mother Sauces for only $14.99]( — that's 63% off! Just add the class to your cart to apply the discount. James Peterson | Craftsy Instructor Looking for something different? Over 1000 online classes up to 50% off [shop now]( Own It Forever Your access never expires On Any Device Watch wherever, whenever We Promise Love it or your money back [Craftsy: Make something that means something] Prices are in USD. *Special pricing offer only valid on the class shown in this email. Cannot be combined with other coupons. Expires on May 31, 2017. You are receiving this email because you are a member of Craftsy. Questions or comments? Visit our [Help Center.]( Too much mail? [Manage your email preferences or unsubscribe.]( Craftsy, 999 18th Street, Suite 240, Denver, CO 80202 Copyright © 2017 Craftsy All rights reserved.